Sundae (Korean food)

infobox Korean name

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hangul=순대
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"Sundae" (IPA2|sundɛ, also sometimes spelled "soondae") is a Korean dish made generally by boiling or steaming cow or pig's intestines that are stuffed with various ingredients. It is a kind of blood sausage and believed to have been eaten for a long time. The recipes related to "sundae" can be found in Joseon cookbooks published in 19th century such as "Gyuhapchongseo" (규합총서) and "Siuijeonseo".cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=243717&v=45 |title=Sundae (순대)|publisher=EncyKorea |accessdate=2008-06-01|language=Korean]

"Sundae" can be made with seafood such as "ojing-eo sundae" (오징어 순대 squid sundae) and "myeongtae sundae" (명태 순대 Alaska pollock sundae).

The most common type of "sundae" is made of pig's intestines stuffed with cellophane noodles ("dangmyeon"), barley, and pork blood, although some variants also contain perilla leaves, scallions ("pa"), fermented soybean paste ("doenjang"), glutinous rice, kimchi, and soybean sprouts. It is a popular street food in South Korea. In fact, there is a neighborhood called Sundae Town in Sillim-dong that has many restaurants dedicated to "sundae".

Varieties

Each variety of sundae follows either the originated region with a different recipe or the wrapping. "Gaeseong sundae" shows the former case, originating in Kaesong while "ojingeo sunadae" takes its name from the ingredient.

*Abai sundae (아바이 순대), local specialty of Hamgyeong and Pyeongan Province.cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=97815&contentno=97815 |title=Sundae (순대)|publisher=Doosan Encyclopedia |accessdate=2008-06-01|language=Korean]
*Gaeseong sundae (개성 순대), local specialty of Kaesong
*Jeju sundae (제주 순대), local specialty of Jeju Island
*Byeongcheon sundae (병천 순대), local specialty of Chungcheong Province
*Amppong sundae (암뽕 순대), local specialty of Jeolla Province
*Baegam sundae (백암 순대), local specialty of Yongin, Gyeonggi Province
*Ojingeo sundae (오징어 순대), made with fresh squid. It is a local specialty of Gangwon Province.
*Mareun ojingeo sundae (마른 오징어 순대), made with dried squid. It is a local specialty of Gangwon Province and Gyeonggi Province. It is eaten as a banchan (small side dish) or anju (dishes accompanying alcoholic drinks).
*Myeongtae sundae (명태 순대), made with Alaska pollock. It is a local specialty of Gangwon Province and Hamgyong Province.
*Eogyeo sundae (어교 순대), sundae stuffed in brown croaker's air bladdercite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=836987&contentno=836987 |title=Eogyo sundae (어교 순대)|publisher=Doosan Encyclopedia |accessdate=2008-06-01|language=Korean]

Dishes made with "sundae"

*Sundaeguk (순대국) - "guk", or soup-like dish made with "sundae".
*Sundaebokkeum (순대볶음) - "bokkeum" or stir-fried dish made with "sundae", vegetables and gochujang (chili pepper condiment)
*Baeksundae (백순대), made by the same ingredients and method with "sundae bokkeum", except the inclusion of gochujang

ee also

*Blood sausage
*Mandu (dumpling)
*Seon (food)

References